Directions:
- In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture.
- Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.09 Kcal (901 kJ) | ||
| Calories from fat | 93.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 75.4mg | 25% | |
| Sodium | 105.01mg | 4% | |
| Potassium | 488.28mg | 10% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 24.76g | 50% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 2.3mg | 13% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 132.29 Kcal (554 kJ) | ||
| Calories from fat | 57.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 16% | |
|---|---|---|---|
| Cholesterol | 46.37mg | 25% | |
| Sodium | 64.59mg | 4% | |
| Potassium | 300.32mg | 10% | |
| Total Carbs | 2.05g | 1% | |
| Sugars | 1.33g | 9% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 15.23g | 50% | |
| Vitamin C | 5.4mg | 15% | |
| Iron | 1.4mg | 13% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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